Food preservative and food containing it

An anti-deterioration agent, food technology, applied in food preservation, food science, climate change adaptation and other directions, can solve the problem of food preservation and other problems

Active Publication Date: 2004-07-07
小川博卫
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these methods still cannot make the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Example 1 (Hamburg)

[0037] Mixed Ground Beef Pork 400g

[0038] minced onion 100g

[0039] egg 50g

[0040] water 30g

[0041] Bread Flour 25g

[0042] Salt 4.5g

[0043] Pepper 0.5g

[0044]0.5% of anhydrous sodium acetate, 0.2% of citric acid, and 0.03% of diglycerol monomyristate were added to the above raw materials for hamburger production to obtain a substance (I). It was divided into two parts, and 2.0% of porous dextrin was added to one part to obtain substance (II), which was then made into a hamburger according to a conventional method. After cooling, 10 skilled panelists were asked to compare the taste of (I) and (II). All of the volunteers rated (I) leaving a bitter taste in the mouth, while to (II) either no or little bitterness remained in the mouth. The preservation results are also very good as shown in the table below.

[0045] General viable count (cells / g)

Embodiment 2

[0046] Example 2 (Hamburg)

[0047] Add 10 parts of (A) diglycerol monocaprylate, (B) tetraglycerol monocaprate, (C) hexaglycerol monolaurate, (D) decaglycerol monomyristate to 30 parts of salad oil respectively , and while heating and mixing, 60 parts of porous dextrin (パインフロ一) was added to form a powder.

[0048] A total of 8 kinds of finished products of the products 1 to 4 of the present invention and the reference products 1 to 4 shown in [Table 2] were added to hamburgers made of the following raw materials, and their taste and preservation effects were compared.

[0049] Meatloaf (pork 50% beef 50%) 1kg

[0050] Salt 36g

[0051] Protein 100g

[0052] Garlic 12g

[0053] 2g white pepper

[0054] minced onion 480g

[0055] Bread Flour 360g

[0056] Soy Protein 100g

[0057] water 700g

[0058] The above-mentioned raw materials were stirred uniformly and divided into 8 equal parts, and 1% of the additives shown in Table 2 were added respectively. Make hamburgers...

Embodiment 3

[0062] Example 3 (fish cake)

[0063] While heating and mixing 30 parts of palm oil and 10 parts of diglycerol monomyristate, 60 parts of porous dextrins were added to form a powder. As shown in [Table 3], this powdery substance and other ingredients were used as the finished products of the present invention and the reference product, and then kamaboko made from the following raw materials was added, and 10 volunteers tasted and compared the taste.

[0064] Frozen Minced Meat Grade A 500g

[0065] Sugar 5g

[0066] Potato Starch 50g

[0067] 15g salt

[0068] Sodium L-Glutamate 5g

[0069] Ice water 150g

[0070] Element

[0071] The above-mentioned raw materials are stirred and mixed according to a conventional method to make minced meat for fish cakes. After being divided into 2 equal parts, 1% of the product of the present invention and 1% of the reference product are added respectively. After stirring, it is formed into a fish cake by a conventional method...

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PUM

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Abstract

Provided is a food deterioration-preventing agent which can give a good flavor to a food without leaving astringent taste and harsh taste as aftertastes in the food, although containing a polyglyceryl fatty acid ester as an active ingredient, and can give an excellent storage effect to the food. This food deterioration-preventing agent comprises (a) a starch hydrolysate having a DE (dextrose equivalent) of >=3 and a specific volume of >=5, (b) a polyglyceryl fatty acid ester, and (c) an acid or its salt.

Description

technical field [0001] The present invention relates to a food spoilage-preventing agent capable of well improving the fresh-keeping performance of food and preventing the deterioration of food quality and taste, and a food containing such a food spoilage-preventing agent. Background technique [0002] So far, many solutions have been proposed for food preservatives and substances for preventing food taste from deteriorating. [0003] As food preservatives and preservation methods, for example, it is known to combine glycine, organic acid (salt) or inorganic acid (salt) with polyglycerol fatty acid ester (Patent Document 1), diglycerol fatty acid ester and edible Combined use of oils and fats (Patent Documents 2 and 3), combined use of diglycerol fatty acid ester with sodium acetate and acetic acid (Patent Document 4), combined use of diglycerol fatty acid ester and protamine (Patent Document 5), mono- or diglycerol fatty acid ester coating Hydrophilic food additives (Paten...

Claims

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Application Information

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IPC IPC(8): A23L19/12A23L3/349A23L3/3508A23L3/3517A23L3/3526A23L13/60A23L17/00A23L35/00
CPCY02A40/90
Inventor 小川博卫
Owner 小川博卫
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